- ½ (5 oz) pkg spinach
- 1 ½ cups frozen peas
- 1 clove garlic
- 1 grapefruit
- 1/2 lb sea scallops
- 1/8 tsp black pepper
- 1 Tbsp Ghee
- 1/4 tsp Dijon mustard
- 2 Tbsp extra virgin olive oil
- 1 tsp red wine vinegar
- 1/8 tsp Himalayan sea salt
- Wash and dry the fresh produce. If spinach is pre-washed (skip)
- Fill a medium saucepan about halfway with hot water (from the tap); bring to a boil over high heat.
- Trim off and discard the root end of the garlic; peel and mince or press the garlic. Transfer to a small bowl.
- In a large salad bowl, combine and whisk together olive oil, vinegar, Dijon, salt, and pepper.
- Slice off a piece from both grapefruit ends, then place it flat on one of the ends and slice off the peel (from top to bottom), exposing the flesh; cut out the segments of flesh from between the membranes. Add to the salad bowl.
- Place the spinach into the salad bowl and toss until the salad is thoroughly coated with the dressing.
- Once the water is boiling, season with salt and add the peas. Cook until the peas are bright green and tender, 2 to 3 minutes. Drain the peas in a colander, reserving ½ cup of the cooking water, and return to the saucepan.
- Add the ghee, garlic, and reserved cooking water to the peas. Using a hand blender, purée the mixture until smooth. Alternatively, use a potato masher to mash the peas.
- Preheat a skillet over medium-high heat.
- While the skillet heats up, pat the scallops dry with paper towels and place on a plate; rub with 1/2 tsp olive oil and season with salt and pepper on both sides.
- Once the skillet is hot, carefully add the scallops in a single layer; cook until they develop a nice sear and are opaque throughout, 1 ½ to 2 minutes per side. Once done, transfer to a plate.
- To serve, divide the pea purée between plates, then top with the salad and scallops.
2 Protein Units
1.5 Fat Units
1 Carbohydrate Unit
Dr. Shonna Babrow-Goodrich